Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Potato-Chive Souffle 4.7 (3) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 The humble potato reaches new heights when it's whipped into a souffle that's seasoned with garlic and chives. Ingredients 2 tablespoons bread crumbs 8 medium Yukon Gold potatoes, (3 pounds), peeled, cut into eighths 2 medium cloves garlic, peeled, thinly sliced 2 bay leaves 2 teaspoons salt ½ teaspoon baking soda 1 cup nonfat buttermilk 1 ¼ cups skim milk 3 tablespoons snipped chives 2 teaspoons sugar ⅛ teaspoon freshly ground black pepper 4 large egg whites ⅛ teaspoon cream of tartar Vegetable oil cooking spray Directions Heat oven to 425 degrees. Spray a 2 1/2-quart souffle dish with vegetable-oil cooking spray, coat dish with bread crumbs, and lightly tap to rid dish of the excess. Place the dish in the freezer to chill. Place potatoes, garlic, bay leaves, and 1 teaspoon salt in a small stockpot. Fill with cold water to cover potatoes, and bring to a boil over high heat. Reduce heat to medium high, and cook until potatoes are very soft, 12 to 15 minutes. Remove stockpot from heat, and drain potatoes, making sure to remove any excess water. Discard bay leaves. Pass potatoes through a potato ricer or food mill into a large bowl. Stir baking soda into buttermilk, and mix into potatoes with milk, chives, sugar, remaining teaspoon salt, and pepper. Mixture should be thick and soupy, not stiff. Set aside. Place egg whites and cream of tartar in an electric mixer, and beat on medium speed until soft peaks form, 2 to 3 minutes. Fold egg whites into the potato mixture. Remove the souffle dish from the freezer, and pour in the potato mixture. Transfer to the oven, and bake until souffle has rise above the dish and the top is browned, about 45 minutes. Remove souffle from the oven, and serve immediately. Cook's Notes Chilling the dish ahead of time will make the souffle rise even higher. Rate it Print